Egg Roll

These egg rolls are really substantial and filing and surprisingly can pack a punch depending on your ingredients.

My fresh chillies weren’t very hot but so I used good 5 or 6 just to get that lovely chilli taste in each bite. I always like to keep my egg mixture simple and let be green aromats speak for themselves. I don’t like adding any spices or masala as I like to enjoy the flavours of onion, green chillies and fresh coriander.

Having put these up as a luch time post, I have had so many requests for the recipe that I’m putting it on the blog!

Just a few pointers as I didn’t take the pics for it is use a plate to flip your omelette it over…bit difficult trying to take pics and do the manoeuvre!


2 eggs
Small handful of fresh coriander
5 chillies or less if yours are hot
Half a medium onion sliced fine
1 tsp of chilli flakes
Drizzle of oil
1 flour tortilla wrap

The usual suspects
fresh chilli, onion and fresh coriander
Chilli flakes, salt and pepper

Drizzle some oil into your frying pan
Pour in your egg mixture
Cover till its just set on med heat
Remove lid and flip over
Immediately place your tortilla wrap on top

Cover for a couple of minutes on low heat, then place a plate on top of the pan and tip the wrap and egg over on the plate so egg is facing up.
Gently slip it back into the pan to give your wrap a little colour and crisp if you want. If you prefer you can roll up on your plate and serve but I like the toasty wrap backbon the pan.
After a couple of mins switch off heat and roll up
Once done you are ready to dish up!
Transfer to a warm plate and slice into half.
I serve mine with dollop of ketchup and drizzles of chilli oil

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2 Comments Add yours

  1. Patrick Jolly says:

    Great looking food

    1. Papli says:

      Thankyou so much Patrick! 😊

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